Thank you for a great Carmel Winter Farmers Market season! We will see you beginning on May 4th at the Carmel Farmers Market and the Fishers Farmers Market!

Rhubarb Muffins (or Bread)

This recipe comes from my sweet friend, Trista.  I modified it to add the lemon juice/zest, cinnamon, and crumb topping, so if you do not have those ingredients on hand, know that it will still taste great! I like to eat these hot out of the oven with a little butter and a cold glass of milk.  Enjoy! (July 17, 2015)


  • 1 c. brown sugar
  • 1 egg
  • 1 c. buttermilk  (or substitute 1 T. lemon juice with enough milk to make 1 cup.)
  • ½ c. oil
  • 2 t. vanilla
  • 1 ½ c. rhubarb, finely diced
  • If desired, add the juice and zest of one small lemon (YUM!)

1. Mix well, then add:

  • 2 ½ c. flour
  • 1 t. baking powder
  • 1 t. baking soda
  • ½ t. salt
  • 1 1/2 tsp cinnamon

2. Pour into greased or paper-lined muffin tins (or mini-loaf pan; mine makes 4 mini-loaves).

  • If desired, top with a oatmeal-crumb topping (made with: 1/2 c flour, 1/2 c brown sugar, 1/3 c oatmeal, and 1/4 c softened butter; combine with your hands or a fork until crumbly).

3. Bake at 350F for 20 minutes (for muffins) or ~45 minutes (for the mini-loaves) or until no indentation remains when you lightly touch tops with finger.

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